The Girl Who Ate Everything · by Christy Denney★ 4.6 (97)
Corn, Avocado, and Tomato Salad
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 7%
CARBS 20G41% OF CAL
6G FIBER7G SUGAR6G OTHER
FAT 13G59% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer salad of corn, avocado, cherry tomatoes, and red onion with lime and cilantro dressing. Light and colorful.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups cooked corn, fresh or frozen (see Note)
- 1 pint cherry or grape tomatoes, halved
- 1/2 cup finely diced red onion
- 1-2 avocados, cut into 1/2-inch cubes
- Dressing:
- 2 tablespoons olive oil
- 1/2 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 7%
CARBS 20G41% OF CAL
6G FIBER7G SUGAR6G OTHER
FAT 13G59% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 129mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 11mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 129MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.